Combine the tomatoes, cucumber, shallot, radishes, and vinegar in a large measuring cup or deep bowl, then use a hand blender to puree until smooth. (This can also be done in a regular blender if you’d like!)

Use a fine-mesh strainer to remove as many of the solids as you like to reach your desired consistency. (I strained about ⅔ of the mixture.)

Return the soon-to-be gazpacho to the blender or mixing bowl, then add the olive oil. Blend until the olive oil emulsifies and the soup turns into a pretty orange-red.

Season with salt and pepper to taste, then refrigerate the gazpacho for 4-6 hours, or overnight if possible. Drizzle with olive oil just before serving.